Chinese Stocks: Maotang, Shangtang, and Diaotang
Ingredients: chicken carcass, pork backbone, pork loin, old chicken (half a bird), pork loin (for Shangtang) · 480 min cook time · 150kcal · ~₩41,700
Ingredients
500g chicken carcass, 500g pork backbone, 100g pork loin, 500g old chicken (half a bird), 500g pork loin (for Shangtang), 80g Jinhua ham, 400g pork backbone (for Shangtang), 500g old chicken (for Diaotang), 250g old duck (quarter of a bird), 250g pork rib, 200g chicken breast, 200g pork loin (for Diaotang paste)
Instructions
1. For Maotang, rinse the chicken carcass, pork backbone, and pork loin under running water for 10 minutes.
2. Place all ingredients in cool water and bring to a boil. Skim off impurities as it comes to a boil.
3. Reduce heat to a heavy simmer, uncovered, and cook for 3 hours until reduced by half.
4. Strain the Maotang stock through a cheesecloth.
5. For Shangtang, blanch the Jinhua ham bones in boiling water for 3 minutes. Drain and rinse once cool.
6. Combine old chicken, pork loin, Jinhua ham, pork backbone, and blanched ham bones in a pot. Rinse all ingredients under running water for 10 minutes.
7. Add about 8 liters of water to the pot and bring to a boil. Skim off impurities.
8. Reduce heat to a medium simmer and cook for 5-6 hours until reduced by half.
9. Strain the Shangtang stock through a cheesecloth.
10. For Diaotang, trim excess fat and skin from the old chicken and old duck. Rinse all ingredients (old chicken, old duck, pork rib) under cool water for 10 minutes.
11. Add 8 liters of water to the pot with the chicken, duck, and pork rib. Bring to a boil and skim off impurities.
12. Reduce heat to a medium simmer and cook for 5-6 hours until reduced by half.
13. Remove the cooked meat and let the stock cool slightly.
14. Finely dice 200g chicken breast and blend with 1/2 cup of stock or water until pasty.
15. Finely dice 200g pork loin and blend with 1/2 cup of stock or water until pasty.
16. Gently add the pork loin paste to the stock. Turn up the heat and bring to a light boil, stirring slowly to prevent sticking. Skim out excess impurities as they float.
17. Move the cooked pork paste onto a tofu or cheesecloth. Let the stock cool slightly.
18. Repeat the process with the chicken breast paste: add to stock, bring to a light boil, stir, skim, and move to a separate tofu or cheesecloth.
19. Wrap the meat pastes tightly in their respective cloths and dip them back into the soup. Lightly simmer for half an hour to infuse flavor and attract more impurities.
20. After simmering, squeeze out any remaining soup from the cloth balls. Strain the Diaotang through a tofu or cheesecloth.
Source: Watch the original video